Instructions

Preheat oven to 415 degrees. Mix together cornmeal, milk, buttermilk, 1 egg and mayonnaise. Pour the mixed ingredients into a well-greased 8-inch cast iron skillet, and bake for 30 minutes until brown. Once it is finished baking, remove it from the oven and let it cool.

After the cornmeal mixture has cooled, crumble the cornbread and 2-3 slices of white bread into a bowl. Next, add the onion, poultry seasoning, salt, pepper and sage. Mix well. Add melted butter, the other egg, half-and-half or evaporated milk, chicken broth and half of a can of cream of chicken soup. Mix well.

Pour into a greased 10 ½-inch square cast iron skillet. Spread the rest of the can of soup on top of the dressing ingredients mixture, and bake for 45 minutes in a 350-degree preheated oven until lightly browned.

Braden, you can buy self-rising cornmeal at the grocery store — it’s in the flour aisle, and brands like Martha White make it. The cornmeal mixed with the milks, eggs and mayo will make the cornbread. Hope this helps!

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